Ingredients
16-24 oz beef any cut
2 large baking potatoes
2 C equal amounts of celery, carrot, onion
1/4 C roasted garlic
5 sprigs thyme
pinch sugar
2 C cabernet
4 C beef or veal stock
Preparation
Grill steak to your preferred temperature. Frites - slice potatoes into fries on a mandolin and rinse well with cold water to remove excess starch. For the first poaching fry in canola oil at 325 for 3-4 minutes then strain on paper towels. Whe ready to serve fry again for 3-5 minutes or until desired crispness. Cabernet glaze - caramelize vegetables in a sauce pot utnil nicely browned. Add wine, sugar, thyme, and roasted garlic and reduce by 2/3. Add stock and reduce until it coats the back of a spoon nicely. Season with salt and pepper. Once everything is ready, plate and enjoy.
